Laverbread and crab souffles with cockle sauce
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Laverbread and crab souffles with cockle sauce
  Crab    Souffles    Seafood    Sauces  
Last updated 6/12/2012 12:45:09 AM. Recipe ID 4834. Report a problem with this recipe.
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      Title: Laverbread and crab souffles with cockle sauce
 Categories: Seafood
      Yield: 8 Servings
MMMMM------------------------THE SOUFFLES-----------------------------
      1    Boiled crab; -OR-
      6 oz -Prepared Crabmeat
      6 oz Prepared laverbread
           -OR- nori or spinach
      2 oz Butter
      2 oz Flour
    3/4 pt Milk
      3    Eggs
    1/2 ts Grated nutmeg
           Salt & pepper

MMMMM------------------------COCKLE SAUCE-----------------------------
    1/4 pt White sauce from souffle mix
    1/4 pt Whipping cream
      4 oz Cockles or clams (shelled)
      2 oz Prepared laverbread **
  If the crab is whole, pull the body apart and pick out all the meat -
  discarding only the mouthpiece and the grey "dead man's fingers" that
  fringe the inside carapace.  For extra flavour, make a stock with crab
  shell, flavoured with a piece of carrot and a quarter of onion, and
  boil down to a couple of well-flavoured tablespoons which can replace
  the equivalent milk in the basic white sauce given above.
  Prepare the white sauce; melt the butter in a small pan.  Stir in the
  flour and fry gently until the mixture is still pale but sandy.
  Whisk in the milk slowly, beating till you have a thick sauce.
  Simmer for 5 minutes. Preheat the oven to 400 F (200 C) gas mark 6.
  Stir the crabmeat and prepared laverbread into the sauce.  Season
  with salt, pepper and nutmeg. Separate the eggs.  Beat the whites
  until quite stiff.  By now the sauce will be cool enough to stir in
  the yolks.  Fold in the whites, turning well to "tire" the mixture.
  Taste and adjust the seasoning. Butter eight small souffle dishes and
  spoon in the mixture, leaving a finger's worth for expansion.  Bake
  for 10-12 minutes until puffed up and golden.
  Meanwhile make the cockle sauce.  Heat up the reserved white sauce
  with the cream.  Stir in the cockles and laverbread.  Season with the
  salt and freshly milled pepper.  Serve with the souffles as soon as
  they are ready.

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Recipe ID 4834 (Apr 03, 2005)

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